Name: Classic Hash Browns
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 russet potatoes, peeled; 3 tablespoons clarified butter; salt and ground black pepper to taste; 1 pinch cayenne pepper, or to taste; 1 pinch paprika, or to taste

These classic diner-style hash browns are crispy on the outside and fluffy on the inside.

Classic Hash Browns

russet potatoes, peeled

butter

salt and black pepper

cayenne pepper,

paprika,

Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.


Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.


Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes  are browned all over, about 5 more minutes.


Great method for cooking hash browns.  I grated the potatoes into my salad spinner full of cold water - used that to triple rinse the potatoes and then drained them and spun the water out.  The clarified butter is perfect for these as it can cook at a higher temperature than whole butter.  I used a cast iron pan and don't flip or stir until you get a nice crisp bottom - then flip and stir and crisp up the rest.  Excellent!

I watched Chef John's video on this recipe & realized that my fresh taters always turned brown. I had given up on using fresh potatoes for hash browns & had turned to frozen. I used my food processor to grate an entire big yellow onion. Next I grated 8 russets & added that to the onion. Yum - I kept flipping these to make sure all of it turned brown & yummy! Rinsing potatoes in cold water, like rice. Who knew! Love that I learn something new all the time on this site!

I cooked them longer than the recipe calls for because i like my hash browns crunchy. Easy and very good.

While I thought the recipe was wonderful, I found that the inside of my hash didn't cook very well at the times specified. I chose to cook it for 10 minutes and then bake it for another 10 minutes and chose to sprinkle some cheddar and mozzarella cheese on top while it baked. I served it with fluffy scrambled eggs and a little ketchup!

Very good. A tip that I learned long ago is to press the shredded potatoes in a potato ricer, after soaking & rinsing time, while holding the ricer upside down, you're pressing a lot of water out this way. Then pat dry with paper towels. You're not going to press the raw potatoes through the ricer, you're just pressing more water out of the potatoes more efficiently. I used 1/2 shortening and half butter to fry the potatoes in, like my mother always did.

very good! I didn't have paper towels to pat the potatoes dry so after draining the cold water off of them the second time I just put a bowl under the strainer with the drained potatoes in it and used a small plate to press them down some and squeeze some of the excess water off. This worked fine. I added some red and green pepper strips and onions (had a bag of frozen ones), some chopped ham and a little shredded cheddar cheese. A few minutes before they were done I poured a couple of eggs that I had previously scrambled in a bowl with a little milk over the potato, onion, ham, and peppers mixture and cooked up while mixing some and made one of those breakfast bowl type dishes, with rye toast on the side. Thanks Chef John!

I tried this the way it was printed but found we like it better with the salt and pepper mixed in rather than sprinkled on top. Also I  always grate an onion into it. I make a huge pan of these and cook them just until a little brown and hot all the way through but not real brown. then I  cut it into 6 to 8 pieces and wrap in foil and slide them into a storage bag. That way I  have some made ahead and can save time by just getting one out of the fridge every morning and browning it in butter or bacon grease. My husband eats them every day so there is no spoilage. We use them up fast.

Yeah i can finally make yummie hash browns now more wasted potatoes! Mine didn't get as brown as the ones in the video but they tasted great. (And even better with a little ketchup.) Will make again. Thank you Chef John

Worked perfect rinsing out the starch made all the diference. Thank you for the great recipe!

Chef John shows you how to make diner-style hash browns with a perfect crust.

classic hash browns

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 2

Cost: $9.53 /serving

Author : Chef John

Ingredients

Instructions

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